Kilo loaves

A long, thin baguette-style loaf is called a ‘kilo’. Don’t ask me why. A kilo is a unit of weight equal to 2.2 pounds, while Dakar ‘kilo’ bread is basically a crispy crust around airy crumbs.

Gënwalu kilo
Half (gënwal) of a kilo. This can be a shorter, half-size loaf or a kilo cut in half. It’s a common breakfast portion.

Shopping at a local buutik and bread depot

Fukki dërëm
Literally ‘ten coins’. It refers to the portion of filling or spread you want on your half-loaf. So basically, you want ‘fukki dërëm’ or ten cents’ worth. (You can order more, but that’s generally the starting point.)

Common filling choices are margarine, mayonnaise, tuna or a watered-down Chocolate spread that resembles Nutella if your tastebuds squint. And you can double them up: margarine and chocolate, mayo and tuna, etc…

Tapalapa round loaves, 200cfa each

This is the good stuff. (As long as you don’t know about this.) It’s a bread that originated in the Gambia and Guinea and is more dense and chewy than Dakar’s crummy baguettes. Tapalapa comes in short loaves, like sub bread, and rounded balls.

TIP: You’ll have better luck finding tapalapa in the morning.

Pain au lait

Soft, slightly sweet yeast bread that works great for hamburger buns, toast, French toast… Delicious.

Come get your bread here!

Pain riche

Like a baguette, but made with whole wheat flour. It’s not available everywhere, but worth a try when you find it.